Cranberry Pecan Chicken Salad (Printable Version)

Creamy chicken salad with sweet cranberries and crunchy toasted pecans, ideal for quick lunches and light dinners.

# What You Need:

→ Meats

01 - 2 cups cooked chicken breast, diced (about 2 medium breasts)

→ Fruits & Nuts

02 - 1/2 cup dried cranberries
03 - 1/2 cup toasted pecans, roughly chopped
04 - 1 stalk celery, finely diced
05 - 2 green onions, finely sliced

→ Dressing

06 - 1/2 cup mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 1 teaspoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Optional

12 - Fresh parsley, chopped, for garnish

# Directions:

01 - In a large bowl, combine the diced chicken, cranberries, pecans, celery, and green onions.
02 - In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
03 - Pour the dressing over the chicken mixture. Toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning if necessary.
05 - Chill for at least 20 minutes for best flavor.
06 - Serve on croissants, in lettuce cups, or atop a bed of greens. Garnish with parsley if desired.

# Expert Tips:

01 -
  • The Greek yogurt lightens everything up without sacrificing that luscious texture you want in chicken salad
  • Those toasted pecans create these incredible little crunch pockets throughout every single bite
  • It keeps beautifully for days, making it my go-to for meal prep Sundays
02 -
  • Chilling time is not optional here, the flavors meld and transform in the refrigerator
  • Toast your pecans in a dry pan over medium heat, watching constantly like a hawk so they do not burn
  • The dressing will seem thick but remember the cranberries release moisture as they sit
03 -
  • Use room temperature chicken so the dressing coats everything evenly instead of seizing up
  • Start with less dressing than you think you need, you can always fold in more

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